Festive Fruit & Walnut Stuffed Pork Roast

By Donna Ryan
Total Time
2 Hrs
Serves
10
Meal
Dinner

DESCRIPTION

A beautiful stuffed pork roast filled with a medley of fruit and walnuts livens up both the plate and the palate! Pork roasts go well with fruit and nuts – this makes for a wonderful holiday meal.

Prep Time
20 Mins
Cook Time
1 Hr, 40 Mins
Total Time
2 Hrs
Calories
300
Total Fat
12
Polyunsaturated Fat
5
Cholesterol
100
Sodium
320
Carbohydrates
12
Dietary Fiber
2
Protein
37

Ingredients

  • 2 teaspoons olive oil
  • 1/4 cup onion, coarsely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon thyme, fresh
  • 1 teaspoon sage, fresh
  • 1/2 cup chicken or vegetable stock
  • 1 pear, peeled, cored, coarsely chopped
  • 1 Granny Smith apple, peeled, cored, coarsely chopped
  • 1/4 cup cranberries, dried
  • 4 apricots, dried, soft, coarsely chopped
  • 3/4 cup California walnuts, chopped
  • 1/2 cup apple or cranberry juice, divided
  • 1–3 pound pork loin roast, boneless, trimmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly ground

Preparation

  1. Preheat oven to 400°F.
  2. In a large saucepan over medium heat, heat the oil and then add the onion and garlic.
  3. Sauté until onion is tender 3 to 5 minutes. Add the thyme and sage and the stock. Cook down.
  4. Scrape the pan to loosen any material and add to this mix the chopped pear and apple. Lower the heat and cook about 5 minutes. Add the cranberries, apricots, walnuts and 1/4 cup of juice.
  5. Cook down again – about 5 minutes until the liquid has been absorbed and the nut fruit mixture is thick. Remove 1/3 cup of fruit medley and set aside in a bowl. Cool both.
  6. Oil a large roasting pan and rack.
  7. Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack the medley in the center and tie roast with enough butcher's twine to hold it together.
  8. Heat oil in a large sauté pan. Add roast and sear on all sides until well-browned. Transfer to the prepared rack set in the roasting pan and roast until a thermometer inserted in the center registers 145 to 150°F, about 1 hour to 1 hour and 15 minutes.
  9. Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing
  10. Whisk remaining apple juice and deglaze roasting pan. Pour into reserved fruit mixture.
  11. Slice into 1 1/2 inch slices and serve with the walnut fruit medley gravy.